Pan bagna

Yield: 6 Servings

Measure Ingredient
4 mediums Ripe tomatoes
1 bunch Scallions
2 mediums Red onions
2 \N Red peppers
2 \N Green peppers
½ cup Green olives
2 tablespoons Capers; drained
½ cup Sour pickles
2 cloves Garlic
2 ounces Anchovies
1 teaspoon Paprika
\N \N Salt, pepper; to taste
1 tablespoon Red wine vinegar
4 tablespoons Olive oil
1 \N Loaf French Bread
2 tablespoons Olive oil (or more)
\N In a large bowl, finely chop tomatoes, scallions, red onions,

Recipe by: Craig Gardiner KNHT09A *NOTE: This must be made a day ahead of serving.

peppers, olives, capers, pickles, garlic and anchovies. Season the mixture with paprika and salt and pepper to taste. Blend in red wine vinegar and olive oil.

Refrigerate for at least 1 hour.

Split a long, narrow loaf of French bread in half lengthwise as equally as possible. Carefully pull out the soft bread from the center, but leave a crust wall at least ½ inch thick. Process the soft bread in the food processor until finely chopped. Add the bread crumbs to the vegetable mixture with 2 tablespoons more olive oil.

Let rest 20 minutes, then taste again and adjust seasoning, adding more oil if it seems dry.

Stuff loaf with vegetable/bread mixture, so that all interior spaces are filled but so that loaf still closes tightly. Tie with string to hold everything in place, wrap in foil and refrigerate for at least 24 hours.

Slice loaf into 1-inch slices and serve very cold, 2 or 3 slices per person. This is eaten with a knife and fork. This is also very good made in small, individual loaves.

8/18/96 I didn't use anchovies this time. I should have used a little more oil.

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